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PODCAST

Chop Chat Chew

Join our chef instructors and special guests from the cooking, medical, and literary world for a discussion of a variety of topics and recipes, as well as your questions. All episodes were originally live broadcast events, as found on https://rouxbe.com/live-events

arts food

All Episodes

01:08:14

Professor Enrique C. Ochoa and Chef Chris Rodriguez -...

Chop Chat Chew ·

2022/05/02

Join us for a conversation about Food, Labor and Climate Change with Professor Enrique C. Ochoa and Chef Chris Rodriguez. This is the third episode in the series called Pull Up a Chair, featuring the Rouxbe team in discussion with various leaders in food-spaces on diversity, equity, and inclusion throughout the broad landscape of food. During this conversation, you’ll hear from Ochoa about the global climate impacts of food policies and how they affect the local communities and cultures that produce

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00:31:12

Dan Marek - Ask Me Anything April 26th

Chop Chat Chew ·

2022/04/30

Join Chef Dan Marek in his virtual office as he welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Dan tackled all variety of questions! Dan Marek is a chef educator who has been teaching vegan and vegetarian cooking for over 15 years. At Rouxbe, he is our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds

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00:50:29

Jacquy Pfeiffer, Alissa Wallers, & Scott Samuel -...

Chop Chat Chew ·

2022/04/25

Join Chefs Jacquy Pfeiffer, Alissa Wallers, and Scott Samuel for this episode on tool hacks. The chefs will discuss how to come up with creative solutions using the tools you may already have in your kitchen, and will share some of their favorite hacks that just might surprise you! This 3rd online course was developed by a team of chef educators and master cake decorators at The French Pastry School, this immersive 180-day online course teaches the principles of cake baking science, as well as how

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00:53:47

Barton Seaver - Open Office Hours April 19th

Chop Chat Chew ·

2022/04/22

Join Chef and Author Barton Seaver in his virtual office as he welcomes all questions. Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp,

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01:00:40

Fran Costigan - What are Vegan Desserts - the...

Chop Chat Chew ·

2022/04/18

Chef Fran is going to bust some myths surrounding vegan desserts and delve into the reasons for the exponential growth in this category. Join her for what is sure to be a lively conversation. Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s

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01:12:40

Eric Wynkoop - April 12th Open Office Hours

Chop Chat Chew ·

2022/04/15

Join Chef and Instructor Eric Wynkoop in his virtual office as he welcomed all questions for this episode of Office Hours from April 12th 2022. Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the Le Cordon Bleu program at Western Culinary Institute, in Portland, Oregon. He holds Master’s Degrees in postsecondary education and cultural anthropology, as well as

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01:23:14

Barton Seaver - Greens with Envy: Salad Greens

Chop Chat Chew ·

2022/04/11

It’s springtime and one of the first crops up is bountiful mixture of salad greens. In recent years there has been an explosion of availability both at the market and coming from gardeners’ backyards. Join Chef Barton Seaver to explore the diversity of this versatile ingredient category. Discover how different cuisines both build upon salad greens and showcase them. We’ll discuss the endless variety of greens and their preparations. Did you enjoy today's event? If so, please consider making a

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01:03:31

Eryne Zerihun & Jamila Robinson - Pull Up A Chair:...

Chop Chat Chew ·

2022/04/04

Join us for a conversation about Food, Power, and Gender to commemorate Women’s History Month with Jamila Robinson, Food Media Editor for Philadelphia Inquirer and Chef Eryne Zerihun. This is the second episode in the series called Pull Up a Chair, featuring the Rouxbe team in discussion with various leaders in food-spaces on diversity, equity, and inclusion throughout the broad landscape of food. During this conversation, you’ll hear from Jamila Robinson about the role that media plays in food, the

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01:05:40

Char Nolan - Ask Me Anything March 29th

Chop Chat Chew ·

2022/04/01

Join Chef Char Nolan in her virtual office as she welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Nolan tackled all variety of questions! Char Nolan is a serious crusader for plant-based education, armed with a degree in public health from Philadelphia’s Temple University. She teaches nutrition and plant-based cooking throughout Philadelphia, and in

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01:18:33

Dan Marek - Ask Me Anything March 22nd

Chop Chat Chew ·

2022/03/28

Join Chef Dan Marek in his virtual office as he welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Dan tackled all variety of questions! Dan Marek is a chef educator who has been teaching vegan and vegetarian cooking for over 15 years. At Rouxbe, he is our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds

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00:48:30

Jacquy Pfeiffer & Scott Samuel - All About Piping

Chop Chat Chew ·

2022/03/21

Join Chefs Jacquy Pfeiffer, Scott Samuel, and Alissa Wallers for their discussion on piping techniques. The chefs will discuss piping equipment and share common mistakes made when learning to pipe. Piping skills are important in cake decorating and this episode will be a great guide to perfecting your technique. This 3rd online course was developed by a team of chef educators and master cake decorators at The French Pastry School, this immersive 180-day online course teaches the principles of cake

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01:10:26

Barton Seaver - Peeling Back the Layers: Onions

Chop Chat Chew ·

2022/03/18

Onions are ubiquitous and endlessly versatile. They take the role of everything from foundational ingredients to the star of the stage as a charismatic focal point of a dish. Join Chef Barton Seaver to explore the diversity of this versatile ingredient category. Discover how different cuisines both build upon onions and showcase them. We’ll discuss the wide variety of onions and their preparations. Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his

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01:05:52

Fran Costigan - Open Office Hours March 8th

Chop Chat Chew ·

2022/03/14

Join Vegan Pastry Master Fran Costigan in her virtual office as she welcomes all questions. Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running

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01:04:57

Barton Seaver - Open Office Hours March 1st

Chop Chat Chew ·

2022/03/07

Join Chef and Author Barton Seaver in his virtual office as he welcomes all questions. Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador

en

01:20:46

Chef Njathi Kabui & Adante Hart - Pull Up A Chair:...

Chop Chat Chew ·

2022/02/28

Join us for a conversation about food literacy, Black history, and Black food futures with Chef Njathi Kabui and Adante Hart, RD. This is the first of a series called Pull Up a Chair, featuring the Rouxbe team in discussion with various leaders in food-spaces on diversity, equity, and inclusion throughout the broad landscape of food. Njathi Kabui is a Chef with a passion for Food Justice, a Leading expert in Food Literacy, a Medical Anthropologist and an Organic farmer. He is actively involved in

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01:31:37

Dan Marek - Ask Me Anything February 22nd

Chop Chat Chew ·

2022/02/25

Join Chef Dan Marek in his virtual office as he welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Dan tackled all variety of questions! Links for this

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00:42:55

Jacquy Pfeiffer & Scott Samuel - Decorating with...

Chop Chat Chew ·

2022/02/21

Join Chef Jacquy Pfeiffer, Chef Alissa Wallers, and Chef Scott Samuel for a discussion of decorating cakes with fondant and using gum paste applications. The chefs will discuss making sugar pastes from scratch and applying them for cake decorating. Learning the tips and tricks of successfully using sugar paste is an excellent way to elevate your cake decorating skills. This 3rd online course was developed by a team of chef educators and master cake decorators at The French Pastry School, this

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01:22:52

Barton Seaver - The Root of the Matter

Chop Chat Chew ·

2022/02/18

Root vegetables are the star of cold-weather cooking; hearty standbys that are in peak season now. Join Barton Seaver to explore this versatile category and discover some fresh ideas to keep your cooking lively. We’ll discuss the wide variety of root vegetables and their preparations. Links from this episode: https://bit.ly/3sLD9eP - All of Rouxbe's Plant-Based

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01:07:53

Fran Costigan - Fran's 6th Annual Valentines Spectacular

Chop Chat Chew ·

2022/02/14

Valentines Day is for everyone, couples, singles, adults and kids. Join Vegan Pastry Master Fran Costigan for her annual Valentines themed live event! Chef Fran will discuss her favorite Valentine’s desserts. Chocolate is heavily favored but other flavors will show up too. Links for this episode: https://lms.rouxbe.com/live-events/370 - Zsu Dever - Aquafaba https://www.writelikeahoneybadger.com/classes/food-writing-intro/ - Food Writing Course https://bit.ly/3gxOABp - Cold Temps, and Warm

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01:26:04

Eric Wynkoop - February 1st Open Office Hours

Chop Chat Chew ·

2022/02/07

Join Chef and Instructor Eric Wynkoop in his virtual office as he welcomed all questions for this episode of Office Hours from February 1st, 2022. Links from this episode: https://www.winearomawheel.com - Aroma Wheel https://www.bobsredmill.com/ https://rouxbe.com/live-events/481 - Eric's original Ayurveda Live Event Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the

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284 results

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